Have you heard? Autumn is almost over! We have to make the most of it before it’s gone. These pumpkin cinnamon rolls are just perfect for this purpose! It looks like a lot of work, but it’s just a matter of waiting for the baking powder to do its job.
As I just mentioned, the secret for these rolls to be perfect you need to wait. You have to let the dough rest and proof if you want the perfect cinnamon rolls. Just do anything else in the meantime. If it’s cold you can just leave it outside and forget about it. The second secret is using strong bread flour. The right flour will make the difference. That’s what will make fluffy and moist for days.
I really can’t imagine what’s better than waking up on a cold day in front of a coffee and these warm rolls. I added on top some Meridian Gingernut Spread – my absolute favourite atm – mixed with a spoon of milk to get the PERFECT icing.
These cinnamon rolls are feathery and delicious. You won’t need so much butter and sugar as the commercial ones but believe me, they’ll satisfy your sweet cravings. P.S. if you prepare more, just freeze them and warm them up whenever you need!
“Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.”Daniel Handler
Pumpkin Cinnamon Rolls
- small pot
- frying pan
- kitchen robot (optional)
- 100 gr Plain Flour
- 50 gr Brown Flour
- 15 gr Light Butter
- 50 ml Water
- 50 ml Almond Milk or any other Milk
- 20 gr Sweetener or 50 gr Sugar
- 8 gr Baking Powder
- 1 tsp Vanilla Extract
- 1 tsp Salt
- 100 gr Pumpkin
- 10 gr Light Butter
- 30 gr Brown Sugar
- 2 tsp Cinnamon/ Pumpkin Spice
- Warm up the milk in a small pot, add butter and sugar and mix until dissolved. Once dissolved add the vanilla extract and put aside to cool down.
- Pour the water in a clean bowl and add the baking powder with a tsp of sugar and a tsp of flour. Mix well until the powders dissolve and let it sit for 10 min.
- At this point, the baking powder is activated (you should see some bubbles and foam) and you can start preparing the dough.
- Mix together the water and milk mixtures and start adding the flour. Knead the though until it gets smooth but not sticky.
- Place the dough in a clean bowl covered with cling film and let it proof at room temperature for 2/3 hours, until it doubles its size (the time may vary according to the room's temperature).
- Once the dough doubled its size, it on a rolling mat, sprinkle with flour and roll out with a rolling pin trying to give it a rectangular shape.
- Cook the pumpkin in a frying pan, adding the butter, some sugar and cinnamon/pumpkin spice while it cooks. It needs to be very well cooked in order to mash it pretty easily.
- Mash the pumpkin into a puree and let it cool for 5/10 min.
- Spread the pumpkin puree on top of the dough. Add the remaining of the sugar and some other pumpkin spice on top of it.
- Roll the dough up and cut it into pieces.
Baking the rolls
- Put the rolls obtained on a baking tray and let them proof for a second time. One hour later, bake them at 190C for 20/30 min.
- Once cooked, let them to cool down and add your favorite topping (I added either Cinnamon Agave Syrup or Gingernut glaze. I made the latter by mixing Meridian Gingernut Butter and a splash of warm milk.)
5 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Amount Per Serving% Daily Value *
- Total Carbohydrate
- Dietary Fiber 1.8g 8%
- Sugars 5.2g
- Protein 3.7g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!